I first chopped a couple of cloves of smoked garlic and put them in a pan with a good glug of olive oil, then I put the pan on a low heat for five minutes to let the flavours infuse. Then it was simply a case of adding the Cannellini beans with a little of the water from the tin and heating them up.

Meanwhile I made a Salsa Verde ( you can look up any number of recipes online) with what I had in the kitchen. I chopped some basil, parsley, capers and garlic then added olive oil, dig Dijon mustard and let it down with some lemon juice. This is a great type of sauce for any meat or fish and takes literally minutes to make.

Then I quickly pan fried the Sea Bass with olive oil and salt and pepper for a few minutes and while that was sizzling I simply lightly smashed the beans ( you want to leave some intact for texture), adding chopped parsley and plenty of salt and pepper. Then it was ready and I served with some trimmed beans.

The beans were particularly good, garlicky but with a subtle smokey background.